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breakfast casserole muffin
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4.54 from 13 votes

100 Calorie Breakfast Casserole Muffins

All the flavor of breakfast casserole in a portion controlled muffin! Crescent roll, eggs, ham and cheese team up for the perfect low calorie breakfast.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 105kcal


  • 1- 8 oz. roll crescent dough sheet
  • cup lean diced ham
  • 3 large eggs
  • ½ tablespoon cream
  • Salt and pepper as desired
  • cup grated cheese, lower fat


  • Preheat oven to 375 degrees F.
  • Spray a 12 cup muffin tin with non-stick spray.
  • Unroll crescent dough sheet and place on wax paper.
  • Roll dough with rolling pin into a 15"x11" rectangle.
  • Using a cup with a 3" rim or cookie cutter, cut dough into 12 rounds.
  • Place dough rounds into muffin tin and spread each piece to fill.
  • Sprinkle diced ham on each crescent round, dividing evenly amoung the muffin cups.
  • Combine eggs,cream and salt & pepper in a measuring cup(for easier pouring) and beat slightly to combine.
  • Pour a small amount of eggs in each muffin cup, dividing evenly among the cups.
  • Sprinkle cheese on top of egg mixture, dividing evenly among cups.
  • Bake 12-15 minutes or until dough is browned and egg mixture is set.
  • Makes 12 muffins.


Expert Tips
  • Use either perforated crescent roll dough or a sheet of dough.
  • Roll dough out to a 15" x 11" rectangle. This will give you plenty of space to cut out 12 circles.
  • I used large eggs. If using smaller eggs, add an extra egg.
  • Substitute other meats like bacon or sausage if desired. Turkey sausage or bacon will work also.
  • Various cheeses may be substituted including colby, cheddar, monterey jack, etc. The recipe nutritionals are based on low-fat cheese.


Serving: 1each | Calories: 105kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 310mg | Potassium: 20mg | Sugar: 2g | Vitamin A: 84IU | Calcium: 37mg | Iron: 1mg